Moroccan Deviled Eggs

A fresh, spicy take on traditional deviled eggs, this recipe adds hot harissa, sweet almonds, and fresh green herbs for a bit of punch.

Total Time: 0:40

Prep: 0:25

Cook: 0:15

Level:
Easy

Yield:
24 deviled eggs

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Ingredients

12 hard-cooked large eggs

0.25 c. mayonnaise

2 tbsp. harissa (a spicy paste available at most grocery stores)

1 tbsp. extra-virgin olive oil

0.50 tsp. smoked paprika

0.50 tsp. kosher salt

2 tbsp. finely chopped roasted, salted almonds

Chives, parsley, or cilantro leaves

Directions

Halve eggs lengthwise and spoon yolks into a mixing bowl. Add mayonnaise, harissa, olive oil, paprika, and salt. Mix with a pastry blender or mash with a fork until smooth.

Spoon mixture into egg-white halves. Sprinkle with almonds and garnish with herb leaves.

Tips & Techniques

Tip: To make perfect hardcooked eggs, place eggs in a saucepan in a single layer. Cover with cold water and heat over high just to boiling. Remove from heat, cover pan, and let stand for 12 minutes. Drain and rinse under cold water.